¡El Grande Fiesta Royale!

It’s been a few years, but the sister-in-law asked me to make cheese enchiladas for her birthday. As usual, I put on the full spread with elotes – plus chips, guacamole, pico de gallo, chicharrones, salsa verde, taqueria pickles, pickled red onions and guajillo chili oil. My wife made tamarind agua fresca with chimoy rim dip.

There was supposed to be Pernil al Horno… But even after of slow roasting for eight hours, it was tougher than leather. No idea where I went wrong there. Still, it was more food than we could eat. 

• • • • • • • • • •

I had squirreled away two special beers for just this occasion: A Lo Hencho – a wild ale aged in tequila barrels – from Ravenna and Mescafé – a wild ale aged in mescal barrels – from Ale Apothecary.

Caldo de Camaron

With Soup Season™ not being over yet but my supplies dwindling, I decided to try a new recipe. I switched out the zucchini with asparagus.

• • • • • • • • • •

Decided to go with a bottle of Best Bitter from Machine House.

Pollo Cordón Azul with Romesco and Grilled Asparagus

Decided to revisit this family favorite. I wasn’t thrilled with the ham options when I was shopping, so I picked up from guanciale instead.

• • • • • • • • • •

I went with a bottle of Forest Flor – a gin barrel aged spruce tip saison – which was a collaboration between Upright and Nebuleus.

Phở Spiced Roasted Bone Marrow with Thai Salad and Sticky Rice

I saw these canoe cut beef bones at Zupan’s and decided to make another attempt to replicate the Phở Spiced Roasted Bone Marrow from the infamous and long shuttered Tanuki.

I followed these roasting instructions but seasoned with Chinese Five Spice. And then once they came out of the oven, I glazed them with the sauce from Pot Pok’s Ike’s Fish-Sauce Wings.

I served it sticky rice and my Thai Salad – which I gussied up with some Revel Sichuan Style Bacon, Veggie Confetti Pickled Carrots and Lar’s Crispy Onions.

• • • • • • • • • •

I went with a bottle of The Goat from Holy Mountain.